All red grapes are manually harvested with double sorting in the vineyard and a third sorting in the cellar. Vinification is carried out in stainless steel and concrete tanks, with soft maceration and moderate tannin extraction before maturation in oak. Les Perrières is aged for 15 months in one third new oak and two thirds one-year-old barrels. Grand Village Rouge is aged for 12 months in barrel (30% new oak, 40% one-year-old and 30% two-year-old barrels). The Grand Village blend varies from vintage to vintage: between 75 to 85% Merlot and 15 to 25% Bouchet.
Les Champs Libre is made from sub-parcel selection of the estate’s best Sauvignon Blanc, with a small percentage of Semillon in rare occasions. Grapes are manually harvested with a double sorting in the vineyard. The grapes are immediately pressed off skins under low pressure and barrel-fermented in new oak. The wine spends eight months on fine lees, in which gentle lees-stirring is carried out for the first five months.
Half the Grand Village Blanc is barrel-fermented in one- and two-year-old barrels and aged for eight months, while the rest is fermented in stainless steel tanks. The wine has light lees stirring for the first five months. The exact blend changes each vintage but is typically 70 to 80% Sauvignon Blanc and 20 to 30% Semillon.